As a Southern girl, I’ve really only known collard greens the way that most people have. Slow cooked, with some kind of smoked meat. Delicious. In fact, I may have to work on a recipe for collards in my Instant Pot! They are extremely good for you, full of Vitamin K!
When we grow accustomed to eating a food a certain way, it’s hard to see it another. Collards are actually in the same family as kale, cabbage, and broccoli. All foods that can be enjoyed cooked or raw. These greens take on a very different flavor in their pure form. They are sturdy, but not as bitter as a mustard green. To be honest, they don’t have much flavor on their own, which makes them a perfect vessel to soak up the flavors of other whatever filling you might like. They hold up much better than romaine or butter lettuce, which can be substituted in this recipe if you prefer.
This recipe could not be simpler.
- 1 large bunch collard greens, raw, end stems removed, washed and dried
- 1.25 lb. extra lean ground turkey
- salt and pepper
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon olive oil
- *For the Crema: *
- 1/2 cup fat-free Greek Yogurt
- 1 lime
- 1/4 cup salsa verde
- Optional toppings- sliced radish, green onions, avocado
- Peel the leaves off the bunch of greens. Wash thoroughly, leave out to dry on towels.
- Add 1/2 cup Greek yogurt to small bowl and mix with the juice of 1/2 your lime, and add the salsa verde. Stir until uniform, set aside in fridge.
- Head a large pan on medium/high heat and add your olive oil. Add the ground turkey, breaking up im small pieces with a spatula or back of wooden spoon. Season with seasonings, salt & pepper to taste! Once it's cooked through, remove from heat and squeeze with remaining half of lime.
- Add meat to center of collard green leaf. Top with any toppings you like and drizzle 1 Tablespoon of the crema on each. Enjoy!